We had forgotten to pre-order our meals, but the flight attendant came by before we took off to ask what our first and second choices (although she said they were out of the gnudi). Andrea asked for the Frenched bone-in chicken breast for first choice and the Center Cut Sirloin for second. I went with the Chilean Sea Bass for my first since I love the ol’ Patagonia Longtooth (but a bit risk ordering it on a plane) and the chicken for my second (since the gnudi was not available).

Salad was adequate (it claimed to be a spinach salad although there was minimal spinach in it) with a roasted baby beets and candied pecans with a decent enough balsamic and olive oil dressing, a mint labneh, and side of olives and feta crumble on the side. The main entree came. Colorwise, it had this washed out brownish-grey look to everything, but was not terrible. The sea bass was not fishy, texture was on the mushy side and it of course would have benefitted from a bit of maillard reaction, but with the “cioppino sauce” the bed of risotto and lentils along with the fennel, olives marcona almonds (rendered a bit rubbery), it tasted ok, far better than I was expecting on a plane. I of course went with the sundae from the cart with some caramel and chocolate sauce.

Breakfast before arrival we both had the Cold smoothie bowl which was good enough.